Brinjal Potato mash curry (Vankaya Bangaladumpa mudda Koora)

Anyone from south india can relate what i am talking about. This curry is served in almost all the marriages in south. The easiest and tastiest curry. Whenever I am tired and want something quick this is the recipe which I do. Here is the recipe for the same.


2 medium sized brinjals
2 medium sized potatoes
1 big tomato
1/2 tbsp of tamarind juice (Optional if tomatoes are sour enough then you can skip adding tamarind juice)
pinch of turmeric powder
2tbsp of oil

Spice powder: ( this one I make it and store it for 2 months)

1 tbsp of chana dal
1/2 tbsp urad dal
1 tsp of fenugreek seeds
4 red chilies (as per your spice level)
1tbsp of coriander seeds
1/2 tbsp of cumin seeds
pinch of asafoetida

Dry roast all the above ingredients and store it in airtight container. Shelf time 4 to 5 months.


Cut all the vegetables in cube sized. In a pan add oil. Once oil is hot add potatoes cook/shallow fry for 5 mts before you add Brinjal cubes (Since potatoes take longer time to cook than brinjal I always cook potatoes first). Now add brinjal and cook for 5 more mts covering with lid.
Add tomatoes, pinch of turmeric, salt and tamarind juice and cook for few more minutes till all the vegetables are cooked. Once all the vegetables are cooked mash them with ladle add 1tbsp of spice powder(u can increase as per your spice level) . Cook for 5 mts and remove it from the flame.

Serve it with hot rice or roti.


  1. This curry sounds absolutely delicious! Can't wait to try it!

  2. Thanks Peggy. Let me know how it turned out. You have a great blog.